After researching the Valuable Traits of Figs and sampling a few varieties of dried figs I went on a hunt for an appetizer recipe. There are recipes out there yet none of them inspired me. I did ones stuffed with goat cheese and parsley that were well-received yet I wanted one that did not use cheeses; I wanted lower calorie hors d’oeuvres.
A close friend was visiting and became my willing guinea pig. I had this idea to pair figs with spicy green olives and prepared an impromptu sampling. Both of us found the combination quite spectacular. Yet presentation points were low and I wanted to create more visually appealing hors d’oeuvres. My brain was ticking in the background for weeks and the idea of adding salty prosciutto popped up. At the next opportunity I made them for a birthday party and the reviews were incredibly positive.
I hope you love them as much as I do.
- 12 ( approx. 160 g) Dried Common Figs (Izmir and Calimyrna are two variations that I have used)
- 84 g Prosciutto
- 24 Spicy Green Olives (I use Unico Jalapeno-Stuffed Green Olives)
- 24 toothpicks or decorative picks (optional)
- Gently separate the figs.
- Cut off the tough dried top stem of the fig (if your figs have this) and then slice the figs in half from stem to stern.
- Using your finger, make tiny fig cups from each half.
- If there is a pit in the olives, remove the pit, and then stuff an olive into each fig cup.
- Trim any major pieces of fat along the edges of the prosciutto.
- Cut the prosciutto into approximately 3 cm by 9 cm ( 1" by 3½") strips.
- Wrap the prosciutto around the stuffed fig cup over the olive, overlapping the prosciutto at the side of the cup.
- Skewer the hors d'oeuvre where the prosciutto overlaps, making sure to go through the olive.